food
You don't eat 'a la carte' at supperclub - it is more like a marvelous feast. Our chef Nelson German and his team prepares you a superb meal of four courses inspired by techniques from around the globe, each cleverly - and most beautifully - composed so as to please various palates. Our newly formatted dinners include a 4 course meal on Thursdays for $65, 4 course meal and performance extravaganza on Fridays and Saturdays for $75 and $80, and a 3 course meal and dinner experience for $45 on Sundays...
For parties greater than 5 we add 18% gratuity, tax and a 4% san francisco healthcare ordinance fee.
Nelson German and his team continues to focus on elevating customers' dinner experience to new heights that celebrate flavor, creativity, and interactivity.
sample menu 1
beef tartar with crispy sweetbreads and a mustard aioli
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pan roasted snapper with red onion compote and a fennel jus
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oven roasted veal loin with english peas, basil reduction, and olive parmesan puree
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poached pear with almond mousse and chocolate tuile
sample menu 2
slow poached halibut with dungeness ravioli and ginger beurre blanc
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grilled quail breast and a provincal salad of asparagus and roasted tomatoes with a curry vinaigrette
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roast rack of lamb with rainbow beet mousseline, crispy baked beans, and bay leaf jus
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baked pistachio tart with raspberries and caramelized hazelnuts
sample menu 3 vegetarian
avocado stuffed with feta, niciose olives, and tomato on a bed of pickled spring vegetables
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red pepper balsamic nage, sautÈed baby radish and rainbow carrots with raw shaved cruditÈs
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roasted fennel ravioli, sweet fennel mousseline and stuffed artichoke heart with eggplant caviar
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local ginger beer passionfruit flaot with marinated kiwis, raspberries, and mango and brandy-laced tuile
sample menu 4 vegan
crispy oyster mushroom tempura accompanied by smoked tomato shallot compote and avocodo coconut mousse
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califnornia carrot veloute with chunky sweet and sour pepper romesco and toasted almonds
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cripsy panfried tofu with seasonal organic baby vegetables, tamari braised bok choy, fennel/anise moussline, tempeh bacon bits
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silken chocolate and cashwe parfait with flaxseed crisp, blackberry aged balsamic sauce
